Place the leek, onion and garlic in a large pot and sauté in olive oil and butter for 5-10 minutes until the onion is translucent. Add courgettes and stir through the onion mix. Cover courgettes with Simon Gault Home Cuisine chicken stock, water and sprinkle in the Simon Gault Home Cuisine Italian seasoning. Bring to the boil, then reduce heat and simmer until courgettes become soft but don’t lose their colour, approximately 10 minutes. Take off heat and stir through fresh basil and parmesan. Blend then place in a clean pot and bring back to the boil before adjusting the seasoning with salt and pepper. Finish with a splash of fresh cream to your taste. Serve with crusty baguette. SIMON SAYS: This soup will freeze down well without the addition of cream.